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What are the best toppings for vegatable frozen pizza?

post #1 of 12
Thread Starter 

What are the best toppings for vegatable pizza?

 

Should I cook the veggies first?

 

I made 10  pizzas most of them veggies, and the only one that tasted decent was the roasted red pepper, and then a sausage and cheese.

post #2 of 12

Do you mean you want to freeze those pizzas once they're fully cooked?

post #3 of 12

   Hi Abe,

 

   My favorite vegetable pizza is topped with zucchini, squashed tomato slices and a little bit of roasted garlic.

 

   dan

post #4 of 12
Thread Starter 
Quote:
Originally Posted by French Fries View Post

Do you mean you want to freeze those pizzas once they're fully cooked?


No, freeze them so I can cook them later.

post #5 of 12
Thread Starter 
Quote:
Originally Posted by gonefishin View Post

   Hi Abe,

 

   My favorite vegetable pizza is topped with zucchini, squashed tomato slices and a little bit of roasted garlic.

 

   dan


I tried zucchini, it came out water logged though, do you cook your zucchini before hand?

post #6 of 12

The best would be to freeze the dough already formed as a pizza, but with nothing on it, so you can make the topping just before cooking (no need to thaw the naked pizza). The problem with freezing veggies is that they will render water when thawed or cooked. Which is not good for a pizza.

 

You can cook the veggies before or not, your choice - I usually don't. Raw zucchini is great, as is raw or roasted bell peppers, raw onion, broccoli, tomatoes, sundried tomatoes, just about anything that tickles your fancy really.

 

Just .. if you have to freeze veggies, just make sure not to freeze anything with starch in it - usually doesn't work. Then again you usually don't use starchy vegetables on a pizza.

post #7 of 12
Thread Starter 
Quote:
Originally Posted by French Fries View Post

The best would be to freeze the dough already formed as a pizza, but with nothing on it, so you can make the topping just before cooking (no need to thaw the naked pizza). The problem with freezing veggies is that they will render water when thawed or cooked. Which is not good for a pizza.

 

You can cook the veggies before or not, your choice - I usually don't. Raw zucchini is great, as is raw or roasted bell peppers, raw onion, broccoli, tomatoes, sundried tomatoes, just about anything that tickles your fancy really.

 

Just .. if you have to freeze veggies, just make sure not to freeze anything with starch in it - usually doesn't work. Then again you usually don't use starchy vegetables on a pizza.


Thanks, that seems like the best way to do it.

post #8 of 12

My 2c worth - sauteed and drained sliced mushrooms, roasted red or yellow bell peppers, drained sliced pickled jaleponos.

Or sundried/semi sun dried tomatoes, crumbled ricotta cheese, caremelised red (spanish?) onions well drained, sliced stoned kalamta olives..

 

Bases I prefer to spread with tomato concentrate (paste?) sprinkle with dried oregano, shredded or sliced mozarella, sometimes some smoked paprika.  Works for me.

 

If it weren't vegetarian....anchovies all the way on whatever else

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 12

   Hi Abe...sorry for the delay (been really busy!)

 

 

   I saute them first.

post #10 of 12
Thread Starter 
Quote:
Originally Posted by gonefishin View Post

   Hi Abe...sorry for the delay (been really busy!)

 

 

   I saute them first.


 

NP & thanks!

post #11 of 12

Abe, when we were going through a vegetarian phase we'd make a veggie pizza that had a brown rice crust. No reason it shouldn't work on a bread crust. The hallmarks are the use of a white sauce and Muenster cheese.

 

Sauce:

3 tbls butter

3 tbls whole wheat flour

1 1/2 cups milk

3 tsp paprika

 

Melt butter, add flour, and stive over medium heat for 1 minute. Whisk in milk and paprika, then continue stirring until sauce thickens. Spread sauce over crust.

 

Toppings:

 

1 cup steamed broccoli florets

1 cup sliced & sauteed mushrooms

1 cut sliced and sauteed zucchin

1/2 red onion, sauteed in thick slices

3-4 cloves garlic, sliced and sauteed

2 tomatoes, sliced

1/2 lb sliced Meunster cheese

1/2 tsp oregano

 

Arrange prepped veggies on crust. Sprinkle with oregano.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 12
Thread Starter 
Quote:
Originally Posted by KYHeirloomer View Post

Abe, when we were going through a vegetarian phase we'd make a veggie pizza that had a brown rice crust. No reason it shouldn't work on a bread crust. The hallmarks are the use of a white sauce and Muenster cheese.

 

Sauce:

3 tbls butter

3 tbls whole wheat flour

1 1/2 cups milk

3 tsp paprika

 

Melt butter, add flour, and stive over medium heat for 1 minute. Whisk in milk and paprika, then continue stirring until sauce thickens. Spread sauce over crust.

 

Toppings:

 

1 cup steamed broccoli florets

1 cup sliced & sauteed mushrooms

1 cut sliced and sauteed zucchin

1/2 red onion, sauteed in thick slices

3-4 cloves garlic, sliced and sauteed

2 tomatoes, sliced

1/2 lb sliced Meunster cheese

1/2 tsp oregano

 

Arrange prepped veggies on crust. Sprinkle with oregano.


Interesting!  Will have to try that, thanks!

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